icious use of these foods will enable the nurse to give her patient
the necessary quantity to offset, in a measure, the anemia which is at
times most troublesome.

~Advice to Patient.~--One important point must be observed by the
nurse and impressed upon the patient when he leaves her care. This is
moderation in the amount of food eaten. The kidneys must never be
overtaxed, even with foods which in themselves seem harmless. As
danger lies in overindulgence, this point cannot be too strongly
emphasized.

~Advice to the Nurse.~--The use of the formulas included in this text
is left to the discretion of the nurse. In those calling for
seasoning, such as pepper, mustard, etc., the condiments must be
omitted. A small amount of celery salt may be substituted in certain
instances if the dish is unpalatable without something of the kind. In
cases where the salt is restricted the dishes are prepared as
directed, with the exception of the salt. The recipes calling for eggs
and meat are not to be used unless directed by the physician.
Cornstarch, sago, and tapioca may be used instead of gelatin. The
following menus may be used as guides in selecting foods to prepare
for the nephritic patient after the rigid regime is to a certain
extent relaxed:

FULL NEPHRITIC DIET (NITROGENOUS FOODS RESTRICTED)

BREAKFAST

Grapefruit, orange, prunes, pears, peaches, or strawberries.
Cereals: cream of wheat, farina, Pettijohn's, Ralston's, hominy,
grits, and oatmeal with cream.
Toast, buttered or creamed.
Cocoa, tea, or coffee, as directed by the physician.

DINNER

Milk or cream soup, well-cooked green vegetables with butter or cream
sauce.
Potatoes, white or sweet, baked, mashed, or boiled, with butter, bread
or rolls.
Stewed tomatoes, rice.
Salads: lettuce, tomato, romaine, chicory, or fruit salad, with a
dressing of oil and lemon, or cream and lemon.
Simple desserts: junkets, cornstarch, sago or tapioca pudding, baked
bananas, rice pudding, apple tapioca, orange tapioca, and ice cream.
Beverages: cocoa or tea, as directed by the physician.

SUPPER

Cereals and cream.
Baked or escalloped potatoes.
Baked or stewed apples.
Salads, excepting those made with meat or eggs.
Junket, raw or stewed fruit.
Toast or rolls with butter.
Cocoa.
Meat, fish or poultry once a day.[132]

BREAKFAST

Stewed or fresh fruit.
Cereals with cream.
Toast with butter.
Cocoa, milk